Ah, Sichuan is king of the spice, yaar, but they use that numbing mala from Sichuan peppercorns—different from our Andhra fire from Guntur chillies. Cantonese food feels too subtle for me, all that steaming, but their roasted meats are waah. Honestly, Northern food with its hearty breads and lamb makes me think of my dad’s bad knee, because that’s the kind of rich, warming food I’d want to bring home for him on a cold Delhi night, skipping the Hunan stuff that just feels like a less interesting cousin to Sichuan.
#food
Jump in to reply — no account needed.